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PB&J Baked French Toast

I share my 3 best low FODMAP recipes with bread for those who are following a restricted FODMAP diet who are trying to reduce digestive issues and IBS including my low FODMAP PB&J Baked French Toast, a Fall Vegetable Strata, and a Roasted Vegetable Hummus Halloumi Sandwich.
Course Breakfast
Cuisine American
Prep Time 9 hours
Cook Time 1 hour
Total Time 10 hours
Servings 12 - 16 people
Calories 145kcal
Author Abbey Sharp

Ingredients

Instructions

  • In a 9” square baking dish, mix together the eggs, almond milk, cinnamon, vanilla, salt and maple syrup. Add the chopped COBS LowFOD™ Loaf and allow to sit in the fridge overnight.
  • Meanwhile, heat the frozen berries in a small saucepot along with the lemon juice and maple syrup. Mash the berries until jammy, then take off the heat. Add the chia seeds and allow to sit for 1 hour or more in the fridge to thicken.
  • The next day, preheat oven to 350°
  • Mix the chopped peanuts into the bread and add about 1/3 cup of the chia jam and peanut butter in dollops, pushing it down into the bread casserole.
  • Mix together the topping ingredients of melted butter, maple syrup and brown sugar and drizzle on top of the casserole.
  • Bake for 45-60 minutes or until golden brown and bubbly.
  • Serve with additional chia jam and peanut butter drizzle.

Nutrition

Calories: 145kcal | Carbohydrates: 13g | Protein: 6g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 101mg | Sodium: 140mg | Potassium: 136mg | Fiber: 3g | Sugar: 8g | Vitamin A: 213IU | Vitamin C: 22mg | Calcium: 104mg | Iron: 1mg